Made exclusively from our Côte des Blancs Chardonnays (Vertus, Cramant, Avize, Oger), mostly from the 2007 vintage. The proportion of reserve wines (coming from several previous vintages) is about 40%.

The natural alcoholic fermentation (natural yeast) and the malolactic fermentation begin spontaneously in our temperature-controlled, stainless-steel vats. The wines are left on their lees during the winter. The reserve wines are stored in casks and in wooden vats. The wines are blended and bottled in May, after being very lightly strained. The bottles are then taken down into our cellars and horizontally stacked. The second fermentation and the maturation 'on laths' quietly take place in the coolness of our cellars. All the bottles are disgorged manually 3 to 6 months before being marketed. The dosage is 4 grams per litre (it is extra-brut).

The NV Brut Blanc de Blancs Premier Cru is elegance personified. Smoke, minerals, chalk and pears emerge as this generous yet subtle wine opens up in the glass. Sweet floral notes develop with air, but minerality is this wine’s calling card, particularly on the finish, which is incredibly elegant and refined. Simply put, this is gorgeous juice. 

Anticipated maturity: 2008-2013.

PARKER, December 2008